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Everything posted by GS1397

  1. Congratulations!! Being almost 2 years into my Vision, I love it. My Weber is now a cabinet for storage! Lots of good advice on here. Just like EZ said above and others have said, spend some time getting to know your grill and you will love it! The other thing is let's see some pictures. Always want to see what folks are doing with their Kamado..
  2. Hey P. Thanks for the post; I tried using it with the two halves just sitting together and i couldn't keep the heat regulated; it kept spiking up; I am going to keep it for offset and see how it works. I am a big cast iron fan, so I might give the lodge circular griddle from Academy a try. Thanks GC
  3. Hey Guys, So I was gearing up to smoke some very nice beef ribs and when I picked up my Vision lava stone, it slipped as i was putting it onto the crossbar and cracked right in half. So, i am using my pampered chef pizza stone as a replacement, but don't want to use it permanently. Any suggestions? I don't do enough two tiered cooking to invest in a spider system or KJ divide and conquer, so just looking for a deflector. Thanks GC
  4. GS1397

    Newbie to KJ

    I tend to like to use the KJ when I am doing a low and slow burn because of the chunk size and even though I don't have a KJ, the concept is the same. I only add small chunks when doing ribs or butts, rarely when doing any other meat or fish. I tend to use the RO Red bag when doing quick high heat burns like steak or pizza. The mild smoke from the charcoal works well for me and my crew. For some reason, when I used the RO by itself on long overnight cooks, it had a tendency to drop in temp very low. Now, like the others, I tend to use the less expensive RO or B&B mixed in with the KJ.
  5. Happy Holidays!!! I was the recipient of a KAB for Christmas and used it to smoke a boston butt. Worked like a champ, and now I want to do more of a high heat sear for either steak or pizza. The KAB insert said to not use it for a high heat clean-out, but I am wondering if anyone here has used it for high heat things like pizza. I usually get it up around 600-700 for pizza and don't want to have to take it out just to do pizza. Thanks!!! GC
  6. Hey guys, thanks for all the responses. I ended up putting 2 on the top rack and 1 on the bottom rack. Smoked them 12 hours and they ended up great.. not as much bark on the bottom one, but still ended up really good. Just got a Kick Ash Basket now for Christmas and now get to learn how to use it!!
  7. thanks guys! I appreciate it. one other question, does it take longer when you have 3 going at once vs 1 by itself?
  8. Hello Everyone, For a family Christmas party coming up I am wanting to smoke 3 Boston Butts on my diamond cut B. I am wondering if anyone has used the expansion rack for this? Place two on the bottom rack and one on the top? Just wondering about the drippings for the one on top and how it affects the two on the bottom; I know I won't have room for 3 on the bottom... Thanks! GC
  9. I have had my vision for over a year now and have no issues keeping it around 225-250. I put in the lump with a starter and just keep the lid open for 10-15 minutes, then close her up and set the vents and let it heat soak for 30-60 mins. I have gotten so comfortable, I don't even use the grill thermometer all the time; just the meat one. Depending on the type of lump and the amount of wood you put in it will fluctuate 25 degrees or so up and down during a long smoke. I smoked a couple of racks of beef short ribs and did the 3 +2 method and kept it between 250-275 the whole time and they turned out great! If you can't keep it steady below 250, then you might have a small leak somewhere. I replaced the gasket around the ash drawer with nomex and that seemed to help it stabilize faster. That was many months ago... Love the vision! Just keep tinkering with it and you'll get comfortable and confident...
  10. GS1397

    Gas Insert

    I'm curious how much time you really save with the gas? I've found that when I use the chimney with a good starter like weber wax cubes, i can get a good 350-400 fire going in about 20-30 mins. I actually use my old weber gas as the platform for the chimney and then dump right on top of the lump into the Vision B. The chimney coals then get the vision up pretty quickly as well. Saving 10-20 mins isn't worth the hassle or expense. But that's just me.. I've learned to manage the time after having the B for over a year now. To each his own.. if it works for you, then good for you and enjoy!! I have really gotten addicted to the charcoal taste though.
  11. Vision support is great! I had the ash drawer on my diamond cut B seal burn up and Vision sent me a replacement pretty quickly; They are great to work with!!
  12. GS1397

    Finally did it

    Doesn't exist or didn't happen if there aren't pics.... lol! congrats. you'll love the B... I have had mine over a year and use it all the time and couldn't imagine going back to the gasser i still have...
  13. I have had a Classic B from Sam's for about a year or so now and I love it. The ash drawer felt burned up after a pizza cook a few months in and Vision sent me a nomex replacement roll. I fixed it myself and except for the couple of cooks after I noticed it was flaking off, I have had no air leak issues. For the money, you can't beat it. If I could have gotten a KJ classic for $699, I might have done that but for the money with the sam's classic b, it's hard to beat. There are some on here that have gotten them for under $400 at the end of the season when Sam;s puts them on clearance. I haven't used my gas Weber since I got the Vision. Again, for the money, it's hard to beat the Vision...
  14. Smoked a rack the day after the 4th and did 3 hours at around 225-250 and then did an hour in the foil with a bout 4-5 pats of butter in the rack; took them out of the foil, put them back on for about 30 mins to firm up and they were great! My Vision B dome gauge read around 225 or so and my gauge that was on the rack was reading around 250-280. That's been the norm for a while now.
  15. I use them all the time. I have a classic B diamond cut with the ash drawer; a little different from the Pro, but you shouldn't need 2 or 3. If you put one in the ash drawer or in the middle of the pile, it does the job. Even when i am doing a high heat cook, I put one in the middle, open the drawer, leave the lid up and it only takes 15-20 minutes to get up to temp...
  16. Welcome! You'll love how easy it is to learn to cook on it. Just get some help lifting it onto the stand...
  17. GS1397

    Vision Cadet

    I was thinking the same thing, but not sure I would really need it; plus it's pretty small in real life...seems smaller than a small KJ and BGE; probably isn't but seemed that way..
  18. Was at Sam's shopping the other day and saw the below Cadet for sale sitting beside the diamond cut B. I knew Sams carried them, but haven't ever seen one in person. Snapped a couple of pics.. Enjoy..
  19. I just saw them at the Wally world the other day as well. I didn't have time to grab a bag as I was trying to get in and out quickly.. I will definitely try them as I need a new bag after this weekend...
  20. Ok guys, I know this is a very subjective topic, but wanted to get some personal perspective from everyone here. I have been buying the red bag RO from wally world for a while now. It's a great value and always easy to find. I have used all the major brands except maybe Rockwood as I don't have a dealer that close to me that sells it. I even have a local guy that does his own although it's pretty pricey. LKN is the name on Instagram if anyone want's to check him out. He's out of the Charlotte, NC area. It's good stuff, but again, you pay for the 'local wood.' Anyhow, I was doing a butt and realized I was really low on charcoal and just ran into Publix to get some. I have used their Greenwise lump before and even though it's a small bag it worked really well. Much better than expected. I was just doing burgers, but hey it worked. So when I went in to get that, I noticed they had a bag of Cowboy lump. I have used that before and it worked good enough but was a few bucks more than the RO so I went back to the RO. Seeing as I was in a pinch, I grabbed the bag of Cowboy and loaded up the fire bowl for a nice slow overnight smoke. I have posted before on here how I have had a devil of a time keeping my temps up with the RO overnight the past 2 or 3 cooks. So I was ready to stay up late and getup early for this one as well. Much to my surprise, the lump itself was nice sized and there wasn't alot of small pieces in the bottom of the bag when I emptied it out. Already a noticeable difference than what I had been getting from RO. So I light up the Kamado, let it settle and heat up for an hour. I always run it for around an hour before putting in the wood chunks and butt it self. Put the butt on, and over the next two or three hours, it floated between 235-260. Which is normal for mine. So I went to bed and when I got up 6 hours later, the temp was a stead 2240-250. The butt had pushed through the stall overnight and was ready a good two or so earlier than I had planned. After I pulled it off the grill, I went back out to see how much I had left, the bowl as 3/4 empty but the burn was very even and clean. Again, a very different experience from my last year or so using RO. So the question. Did i just get lucky with a good piece of pork? Just load the bowl just right for this cook? Or is there a noticeable difference in the different lump brands out there? I am going to try some of the rockwood or even maybe order a bag of FOGO just to experiment. As always, I appreciate your responses! And btw, here's a pic of the butt before I wrapped and put in the cooler.
  21. I don't ever wrap the butt until I pull it and put it in the cooler for another couple of hours. Once it sits in the cooler for another 2 or 3 hours, then I pull it. As for wood chunks, I normally used apple but recently tried out cherry on the pork i was smoking and it turned out great. Great bark and flavor. Like has been said, the biggest thing is to get to know your cooker by playing with the vents. I use weber or RO natural starters. If I am in a pinch and out of those, I'll use a chimney, but only if it's a high heat cook. Never for a lo and slow. Here's the last butt I did before wrapping and putting in the RTIC for another 3 hours.
  22. Hey Kismet, What's the hook looking attachment on your lid?
  23. I bought the diamond cut last year and the cover has held up very well. I do live in the South, but we did get some cold weather this winter. The ash drawer is great and the Vision to me was a bargain versus the other guys out there that costs twice as much.
  24. Thanks for the response. For this last one, I actually shop vac'd the inside and the fire bowl to make sure there wasn't any ash causing airflow issues. I made sure to take out the old leftover lump from my last cook and only added the larger pieces back after completely filling it mostly with new large lump pieces. I'll document the next one more closely and see what happens. Thanks again!
  25. Hey guys, been a while since I posted. Over the last 3 low and slow cooks it have had an issue with my diamond cut B not holding temps. I usually fill up the bowl to 1/2-3/4 full with Royal Oak lump and try to put the bigger pieces on the bottom. I use a wax starter and let it come up to around 250-275 and let it heat up for around 30-60 minutes. I then put on my boston butt and adjust the vents to keep it between 225-250 or so. It holds really well for the first 2-3 hours and by then I am heading to bed. When I wake up after 8 or so hours, I see that my temp had gone to 200 or below. I then have to go out and add more charcoal so that I can get through the stall. The first few overnight cooks I did performed flawlessly. Temp held and I had plenty of lump left. I can't figure out what is different. The temps aren't that cold as it was only mid 40s last night. Any and all suggestions are welcome. Thx!
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